Daniel Rivera

Responsible for all Food & Beverage Operations Executive for a 388 Room Boutique Hotel located in Korea Town, while maintaining quality standards and maximizing profitability. Two Michelin Star Chef and LA local, Josiah Citrin is at the helm of The LINE LA’s Openaire Restaurant, Lobby Bar, In-Room Dining, Banquets and Catering. Serving up shareable, crave-able dishes alongside fresh cocktails, Chef Josiah is using California’s best ingredients to create the best eating and drinking experiences all day and night at The LINE LA.

• Led the full Food & Beverage transition of 10K Hospitality Group to O&A LINE Management for Chef Josiah Citrin

• Developed and executed the re-concept of Banquet / Catering and F&B Outlets

• Responsible for the Financial Reporting, Budgeting, Forecasting, ordering FF&E and OS&E

• Trained all team members with Fairmont luxury standards

Responsible for the overall operations of Food & Beverage Outlets Division for an 805 Room Hotel located in the heart of Silicon Valley, while maintaining quality standards and maximizing profitability. The division consist of 5 Outlets and 77 Private Dining Hospitality Suites.

• Responsible for the Financial Reporting, Budgeting, Forecasting, ordering FF&E and OS&E

• Overseeing the renovation and opening of the new Lobby Bar Concept, $3.5 million project

• Trained all team members with Fairmont luxury standards

• Increased Employee Satisfaction scores of 94% vs 73%. Highest division increase in 6 years.

Responsible for overall operation of Food and Beverage Division while maintaining quality standards and maximizing profitability. Functioned as the Business Manager and a Marketing Specialist for F&B, to ensure that the Outlets, Banquets & Catering Department operate successfully, in accordance with standards set for this 58 room hotel and are individually profitable.

• Responsible for the Financial Reporting, Budgeting, Forecasting, ordering FF&E and OS&E

• Led F&B Division during a $2.5 million renovation and remodel of the Restaurant, Bar and Banquet Spaces.

• Successfully relaunched F&B Department while increasing profits by 10%.

• Increased efficiencies in Labor Management for FOH & Culinary Departments and reduces cost by 5%.

• Implemented Beverage Cost Management systems and reduced cost by 18%.

• Increased LQA Scores to 93% vs 72%. The highest score achieved in the previous 3 years prior to joining the hotel.

• Achieved Employee Satisfaction scores of 91% vs 72%. Most improved scores within Rosewood.

• Trained all team members with Rosewood luxury standards

Responsible for the management of all aspects of the Food & Beverage Department, in accordance with standards set for this 143 room hotel. Directs F&B Managers in daily operations of Restaurant, Bar, In-Room Dining, Banquets and Catering. Directs implements and maintains a service and management philosophy which serves as a guide to respective staff.

• Responsible for the Financial Reporting, Budgeting, Forecasting, ordering FF&E and OS&E

• Achieved Best Bar in Rosewood and Best Hotel Bar by D Magazine for 2015 (The largest published magazine in Texas)

• Increased F&B Department profits by 2% and reduced cost by 3%

• Trained all team members with Rosewood luxury standards

Responsible for the management of all aspects of the outlet functions, in accordance with standards set for this143 room hotel. Directs implements and maintains a service and management philosophy which serves as a guide to respective staff.

• Led the re-concept of the legendary Mansion Restaurant & Bar and increased profits by 8%.

• Reduced Beverage Cost from 25% to 18%.

• Part of the restaurant management team that was nominated and Semifinalist for Restaurant and Chef Outstanding Service

Award.

Successfully managed Restaurant Michael Schwartz through the entire pre-opening phase. Responsibilities included talent recruitment, SOP creation, assisted in managing restaurant & bar turnover from construction to operations, OS&E and FF&E deployment.

• Executes strategic plans to optimize Restaurants & Bar profits while maintaining quality and service standards.

• Consistently drive process improvements & efficiencies to enhance service standards for F&B operations.

• Fostered a cohesive team while demonstrating organizational, planning, delegation, mentoring & coaching skills.

• Responsible for performance evaluations, disciplinary recommendations and succession planning.

• Responsible for maximizing daily sales, while effectively managing costs, labor, and inventory.

• Responsible for monitoring restaurant & bar performance and making recommendations to improve trends.

Successfully managed the Food & Beverage Division which included The Bazaar by José Andrés Restaurant, Hyde Beach Day/Night Club, In-Room Dining and Mini-Bar Division of this 140 room luxury/lifestyle property through the entire pre-opening phase.

• Responsibilities included talent recruitment, SOP creation, assisted in managing restaurant, bar, and room's turnover from construction to operations, OS&E and FF&E deployment.

• Set Restaurant, Bar, In-Room Dining & Mini-Bar styling standards, budget preparation, retail standards, setting productivity guidelines and ensuring an on-brand luxury guest experience

Responsible for the management of all aspects of the restaurant & nightlife functions. Directs, implements and maintains a service and management philosophy which serves as a guide to respective staff.

• Executed strategic plans to optimize Restaurants & Night Club profits.

• Consistently drove process improvements & efficiencies to enhance service standards within operations.

• Organized Events and booked entertainment acts for Night Club

• Part of the opening management team for Katsuya San Diego and Mercato Di Vetro Italian Restaurant

Responsible for overall Food, Beverage & Retail Operations for Theme Parks and Resorts Restaurant & Retail operations, 6,000 seat concert venue, 3 Sky Boxes and 10 Green Rooms. Accountable for achieving all annual operating profit goals through driving sales, developing and retaining exceptional talent, and achieving superior and consistent operational excellence. Instrumental in executing strategic plans, while championing guest satisfaction, employee motivation and positive fiscal results.

• Responsible for 21 bars and 3 concessions stands while managing 75 employees in a $12 million operation for the Gibson Amphitheatre.

• Responsible for 12 Restaurant Locations and 3 Retail Locations with over 230 employees in a $32million a year operation.

• Ability to interface with operations and security while overseeing a high energy environment that includes lighting, sound

levels, music selection, furniture placement and venue décor.

• Established and maintaining vendor and artist relations with regard to distribution of products, materials and equipment for

concert events, movie premieres, and award ceremonies.

• Financial responsibilities include the following: P&L Analysis, Inventory Control, COGS, Labor, along with top- line and bottom

line profitability.

• Additional responsibilities included; payroll, sourcing, and purchasing, repair & maintenance, along with sanitation of facilities.

Responsible for daily management of quick & casual service branded restaurants. Assisted in achieving all annual operating profit goals through driving sales, developing and retaining exceptional talent, and achieving superior and consistent operational excellence. Instrumental in executing strategic plans, while championing guest satisfaction, employee motivation and positive fiscal results.

• Assisted the Food & Retail Operations General Manager in successfully operating multiple branded restaurants.

• Assisted in managing 12 Restaurant Locations and 3 Retail Locations with 230 employees, in a $32 million a year operation.

• Responsible for administering performance evaluations & professional development of supervisors & staff.

• Assisted in ensuring (while partnering with Human Resources & Labor Relations) compliance with all local state and federal

laws regarding: union guidelines, food handling & sanitation, along with maintaining all company policies & procedures. (Serve

Safe Certified).

• Assist in analyzing financial reports to identify and address trends & issues in restaurants profit and loss performance with

focus on; generating top-line sales, cost of goods sold, labor budgets and bottom-line profitability